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the low carb way

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Best Tasting Microwave Bread

Posted by Solitary Dancer on March 21, 2006

This is a recipe by a good friend of mine, Babs, who kindly agreed to share this with everyone. It is a fantastic recipe and well worth trying Smiley

I have just about tried every LC bread recipe I can find – and haven’t really taken to any of them. I ignored the instant bread recipe that is around the forums in various different guises – I didn’t think it was likely that it could work.

In the end, I figured it was worth a try, but I ended up tweaking it a lot to suit me and my tastes. Now I really believe I’ve cracked it – my non LC daughter makes this for herself now regularly and it makes the best cheese and ham sandwich or peanut butter and jam you will ever taste on LC. It’s also great for an open prawn salad sandwich and I’ve used it crumbed to make wonderful stuffing to serve with chicken.

As if all that wasn’t enough, it’s extremely easy, made with ingredients that you will find in most shops and it’s very healthy! I reckon it has about 11 carbs for the lot and cuts sideways into 5 1/2 slices – an LCer’s dream. Take a look at the photographs. Think you will agree that it makes a huge difference being able to see the result!

90 gms Ground Almonds
10 gms Ground Linseeds
10 gms Bran (Jordan’s is the lowest) or Wheatgerm.
3/4 t Baking Powder
1/8 t Salt
1 crushed Splenda tablet
25 gms melted butter – or olive oil
2 beaten eggs
2 Tablespoons Kefir* (or buttermilk, natural yoghurt or cream) – I used yogurt

Mix the wet ingredients and then add the dry. Use a plastic lunchbox and cook in the microwave on high for 3 minutes – it should be dry on top. Cool on a wire rack and then slice from side to side, creating 5 thin slices and one humpy bit from the top.
I have made many alternatives to this, including a banana spice bread and a walnut tea loaf – all absolutely delicious.
I’d love some feedback if anyone tries it.

* I make this myself – it’s a culture similar to yoghurt, but fizzy and quite sharp. It makes great cream cheese for cheesecakes, but you need to have the ‘grains’ for the starter. These need to be immersed in milk and drained of the kefir every 24 hours. Every few weeks you need to half the grains and give them to someone else or it makes too much. I’d love to be able to share them, but you’d have to collect them from Donegal

Thanks Karen for the recipe conversions. Here they are for those of us that are conversion challenged.Anyway, this is what I used when I made the bread. I don’t guarantee its accuracy, but the bread is delicious, so it can’t be too far out.

3/4 cup + 2 tablespoons almond meal
2 tablespoons flax meal
3 1/2 tablespoons bran
1/8 tsp salt
3/4 teaspoons baking powder
2 tablespoons olive oil
2 beaten eggs
2 tablespoons kefir or one of Mandy’s alternatives

Follow Mandy’s directions as given above. It’s very nice. I had two slices with cheese and one with Carb Options peanut butter for a special treat.


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